Americandessert
Oatmeal Cookies
From The Times cook book, no. 2, 1905
Serves 5
Makes a big batch, can replace doughnuts and pastry.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 94. The excerpt below is the record exactly as published.
OATMEAL COOKIES (Economical and good.) Mrs. C. M. West, 519 W. Palm avenue, Redlands, Cal.— Four cups dry rolled oats, one cup wheat flour, three-fourths cup sugar, one cup shortening-drippings and lard or butter. Knead the shortening into the dry ingredients as for pie crust and moisten with just barely enough cold water to roll out
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